Rich And Wired Recipe

Prepare glass

Chill a coupe or rocks glass by filling it with ice water while you prepare the cocktail.

Shake cocktail

Discard the ice water from the glass. In a cocktail shaker add 1 cup of ice, 2 oz vodka, 0.75 oz maple Szechuan honey syrup, and 1 oz cooled freshly brewed espresso. Dry shake (without ice) for 10 seconds is optional if using fresh egg white in foam — otherwise proceed to shake with ice. Secure the shaker and shake vigorously with ice for 12–15 seconds until well chilled and slightly frothy.

Double strain

Double strain the cocktail into the chilled coupe/rocks glass to remove small ice shards and any coffee grounds so the drink is smooth.

Combine 2 tbsp full-fat coconut cream, 1 tbsp heavy cream, 0.5 tsp simple syrup, 1 tbsp instant egg white powder (or 1 pasteurized egg white), 0.125 tsp vanilla extract, and a pinch (0.125 tsp) ground Szechuan pepper in a small mixing bowl or the tin of a cocktail shaker.

If using instant egg white powder: add 2 tbsp cold water and whisk vigorously for about 30–45 seconds until light and foamy. If using a pasteurized egg white: dry shake (no ice) in a cocktail shaker for 15–20 seconds, then add a couple of ice cubes and shake again briefly to chill while maintaining foam. Alternatively, use an electric milk frother or small handheld blender to produce a stable, airy foam.

Spoon or gently pour a 1/2–3/4 inch layer of the coconut cream foam over the top of the strained cocktail, letting it rest as a distinct creamy cap.

Lightly crush 0.25 tsp Szechuan peppercorns with the flat side of a knife or a mortar and pestle. Sprinkle the crushed peppercorns sparingly over the coconut foam to provide a floral, numbing aroma.

Drizzle 0.25 tsp maple syrup in a thin line or dot pattern across the foam for sweetness and visual contrast. Optionally, lightly torch the maple drizzle for a faint caramel aroma (take care with an alcohol flame and only torch the syrup, not the foam or drink directly).

Serve immediately. Encourage the drinker to sip through the coconut foam so they get the interplay of bitter espresso, maple-Szechuan sweetness, vodka warmth, and the floral, tingly finish of the Szechuan pepper.